Cooking with Jonny69: CURRY!!!

Cooked this tonight albeit tweaked a little. Had it with beef (rump), and added a few extras into the paste as well as a squeeze of lemon juice to the final dish :)

Wonderful, thanks for the recipie Jonny :)
 
Nice one.

So once the base is made, you can fry off say, chicken, onions etc, add this to the base with some coconut milk and make a Korma esque curry ?

What would you suggest for a mild curry I can make for the family, as my mother won't eat anything too hot (she thinks my Fajitas are an inferno :/ )
 
You sir are a legend, I now fancy chicken curry, But have to wait 24 hours for my chicken to defrost :(

But tomorrow night, I'll be following you recipe and no doubt eating a nice dinner after a long days work :)
 
just a small question about this ! :p
Which part is better to keep and freeze in case you have too much? i was thinking about the blended mix ? but i'm not too sure? Or is it better to keep the base that is cooked but without the spices and meat?
 
My recipe (realistically takes just over an hour):

Dry fry 1.5 tsp of Cumin Seeds. Remove from pan / wok / thing.

Crush the cumin seeds and add, 1.5 tsp of ground coriander, 1.5 tsp turmeric, 1/3-1/2 tsp Cardamom, 1/3 tsp of cinnamon, 1/2 tsp of ground ginger, 2 tsp of curry powerder, and mix in a mug.

Pour some oil into your wok / pan and fry 1 tsp of mustard seed untill they start popping. Add a chopped onion and your spice mix then reduce the heat so the onion cooks slowly. You need to stir to ensure the onion is covered with the intimidating amount of spices. To stop burning, add water as required.

One the onion looks cooked, add any veg you desire and cook that in the pan, covering it with the spices. I use mushrooms, summer greens and broccoli myself. Once that looks cooked, whack in a can of chopped tomatos and a splash of water, stir and allow to simmer down to the sauce thickness you desire.

Then simply add this to rice and there you go!

Its quite a long winded affair but worth the pay off. Whats cool is it allows for a lot of experimentation. You can add chillis, add meat, whatever. But once you get the hang of it, its easy peasy :)
 
I dont really like King Prawns, but even that would tempt me!

looks damn tasty, i in the mood for curry now. Was helping my grandad with some electrical work today and every day the smell of curry wafts over at around 1.

Makes my taste buds tingle :<
 
I've been making this with some customization (more tomatoes mainly :p) for my GF and parents. Really good !
 
nice work, ive stopped using curry paste now i just get those packets from the asian section in morrisons 36p a bag
so after frying the onions i throw in some madras powder , garam massala powder , paprika powder , those dried red chillis (£1 a bag but last ages) also salt (an indian lady told me this is needed) make a paste with these oh and a plain yogut. (used farm shop mince tonight ):)
may be the wrong way but tastes damn good
 
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